# Sourdough Bread

## Ingredients

### For the leaven:

- 1 Tablespoon sourdough starter
- 75 grams bread flour
- 75 grams water

### For the dough

- 14 grams salt + 50 grams water
- 475 grams water
- 700 grams bread flour
- 2 cast iron pots

## Instructions

1. The night before, combine all the ingredients of the leaven, and mix to form a thick batter. Place in a large bowl and cover overnight.
- Combine salt and 50 grams of water in a small bowl, mix, and set aside.
- Pour 475 grams of water into the leaven, breaking up the clumps.
- Add the 700 grams of flour to the leaven, mixing until you see no more dry flour, and have a shaggy dough.
- Cover the bowl and rest for 2 hours.
- Pour the salt-water into the bowl, pinching and squeezing into the dough.
- Fold the dough by lifting it up, pulling it over, then rotating the bowl 90°. Fold it 4 times (rotating 4 times). Repeat these 4 folds every 30 minutes for 2.5 hours.
- Let the dough rise another 1 hour.
- Sprinkle some flour on the counter, pour the dough onto it, and split into two equal loaves with a pastry scraper.
- Work these into rounds by "turning left while driving", and place them into the iron pots, covered.
- Let rise for 1.5 hours
- Score the tops of the loaves with a knife, a cross works.
- Heat oven to 500°.
- Put covered pots into oven, cook for 25 minutes.
- Turn heat down to 450°, cook for another 15 minutes.
- Take out pots and remove the tops, then place back in and bake for another 15-25 minutes.
- Remove them from the pots with a spatula, and set to cool for at least 15 minutes.